Haydari | A Turkish Yoghurt Dip

A Turkish Dip

Haydari is a thick dip and spread made from strained yoghurt which is called suzme in Turkish. It is very much like the Middle Eastern labne. Spread it on toast or flat breads, or serve with salads or chargrilled vegetables and tofu.

New to me, looks real good.
My favourite way of eating thick yogurt still is with rice and mango/ lime pickles.:)

Hi Aparna,
Yes, just plain on the side is wonderful. I fell in love with this style of yoghurt first in North East France years ago, and never really understood what I was eating. It is quite sour there, and you add sugar to it. Then in India, where curds are ubiquitous. And SOOOOOOOOO O O O wonderful. Oh yes!

Another general term for this is “yogurt cheese” and I love to make it and season it differently depending on the seasons or the mood. This looks delicious!

Hi victoria. It is a lovely name – yoghurt cheese. I like to call it thick thick yoghurt because it is so evocative of what it is. Better than ‘strained yoghurt’ or ‘drained yoghurt’…. I can see that this will be on my table for ever…

Nice recipe. Thanks for introducing me to Turkish food.
Dalia ( in Hindi) is more commonly known as ‘Broken wheat’. The Indian store near you will most probably have a pack. Thanks for dropping by my blog.

Hey RomaSp, thanks for letting me know. Your blog is coming along nicely! I will watch with interest. Thanks for the emails – always nice to make personal contact, although I am not good at responding quickly😦

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